Chickpeasaladwithchickenbreast Recipes

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

CHICKPEA SALAD WITH CHICKEN BREAST

Steps:

• Combine garlic, ginger, cumin, salt and ground red pepper; sprinkle on all sides of chicken breasts. cover and chill 1 hour.
• Stir chickpeas and remaining ingredients together; cover and chill.
• Grill chicken covered with grill lid over medium-high heat 5 minutes on each side. cut into strips. tent with foil to keep warm.
• Divide chickpea mixture between 2 salad bowls and top with the sliced chicken.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

CHICKEN AND CHICKPEA BAKE

Steps:

• Preheat oven to 180°C.
• Combine flour and salt and pepper on a plate.
• Lightly coat drumsticks in seasoning flour.
• Heat 2 tablespoons oil in a large frying pan over medium-high heat.
• Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8 cup capacity baking dish. Add chickpeas.
• Heat remaining oil in frying pan over medium-high-heat. Add garlic and onion.
• Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper.
• Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
• Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes.
• Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked though. Sprinkle with parsley. Serve with couscous or pasta.